# What You Need:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 1/2 cup unsalted butter, cubed
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
06 - 1 cup all-purpose flour
07 - 4 large eggs
→ Vanilla Pastry Cream
08 - 2 cups whole milk
09 - 1/2 cup granulated sugar
10 - 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract
11 - 4 large egg yolks
12 - 1/4 cup cornstarch
13 - 2 tablespoons unsalted butter
→ Chocolate Glaze
14 - 4 ounces semisweet chocolate, chopped
15 - 1/3 cup heavy cream
16 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine water, whole milk, butter, sugar, and salt in a saucepan. Bring mixture to a boil over medium heat.
03 - Remove saucepan from heat and add flour all at once. Stir vigorously until dough forms and pulls away from sides, about 1 to 2 minutes.
04 - Return saucepan to medium heat and cook dough, stirring constantly for 2 minutes to reduce moisture.
05 - Transfer dough to mixing bowl and let cool for 5 minutes. Beat in eggs one at a time, mixing thoroughly after each addition until smooth and glossy.
06 - Fill a piping bag fitted with a 1/2-inch round tip with dough. Pipe 3-inch long strips onto prepared baking sheet, leaving 1 inch between each.
07 - Bake 20 to 22 minutes until puffed and golden. Turn off oven, crack door open, and let éclairs rest inside for 5 minutes. Cool completely on a rack.
08 - Heat milk and vanilla in a saucepan until steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
09 - Gradually whisk hot milk into egg yolk mixture. Return mixture to saucepan and cook over medium heat, stirring constantly until thick and bubbling, about 2 to 3 minutes.
10 - Remove from heat and whisk in butter. Cover surface with plastic wrap and chill until cold.
11 - Place chopped chocolate and butter in a bowl. Heat cream until steaming and pour over chocolate. Let sit for 2 minutes, then stir until smooth.
12 - Pierce bottom of each éclair with small piping tip and fill with chilled pastry cream.
13 - Dip tops of filled éclairs into chocolate glaze. Arrange on serving platter and chill until glaze sets.
